Microwave Eggs, Microwave Cooking of Eggs, Egg Recipe

Microwave Cooking of Eggs

Some of the following information is from the American Egg Board website.

For successful cooking of eggs in your microwave, keep these few points in mind:

EGGS MICRO-COOKED IN THEIR SHELLS WILL EXPLODE!
Omelets, scrambled eggs and poached eggs micro-cook well on full power (high).
Even out of the shell eggs may explode in the microwave because rapid heating causes a buildup of steam. Always use a wooden pick or tip of a knife to break the yolk membrane of an unbeaten egg before micro-cooking to allow the steam to escape.
Covering cooking containers with a lid, plastic wrap or wax paper encourages more even cooking and - if you forgot to prick the yolks - helps to confine the explosion!

Fried Eggs - Break and slip one (1) egg into each of two lightly-greased 10-ounce custard cups or a pie plate. Gently prick yolks with tip of knife or wooden pick. Cover with plastic wrap. Cook on 50% power just until eggs are almost desired doneness, about 2 to 3 minutes. Let stand, covered until whites are completely set and yolks begin to thicken but are not hard.

Hard-Cooked Eggs - Separate yolks and whites of eggs into two lightly -greased liquid measures or small bowls. Stir yolks with fork. Cover each container with plastic wrap. Cook separately on 50% or 30% power, stirring once or twice, allowing about 20 to 30 seconds per yolk, about 30 seconds to 1 minute per white. Remove when slightly underdone. Let stand, covered, about 2 minutes. Cool long enough to handle comfortably, then chop or chill until ready to chop.

Poached Eggs - Pour 1/3 cup water into 10-ounce custard cup or small deep bowl. Break and slip in two eggs. Gently prick yolks with tip of knife or wooden pick. Cover with plastic wrap. Cook on full power about 1 1/2 to 2 minutes. If necessary, let stand, covered, until whites are completely set and yolks begin to thicken but are not hard, about 1 to 2 minutes. Pour off water to serve in custard cup or lift out with slotted spoon. NOTE: For 4 eggs, use 2/3 cup water in 1-quart bowl or baking dish. Cook 1 1/2 to 3 minutes and let stand as above.

Scrambled Eggs - In 10-ounce custard cup, beat together 2 eggs, and 2 tablespoons milk with salt and pepper to taste, if desired, until blended. Cook on full power, stirring once or twice, until almost set, about 1 to 1 1/2 minutes. Stir. If necessary, cover with plastic wrap and let stand until eggs are thickened and no visible liquid egg remains, about 1 minute. NOTE: All microwave cooking times are based on a full power output of 600 to 700 watts. For a lower wattage oven, allow more time.

1 egg: 30 to 45 seconds

2 eggs: 1 to 1-1/2 minutes

4 eggs: 2-1/2 to 3 minutes

6 eggs: 3-1/2 to 4-1/2 minutes

8 eggs: 4-1/2 to 5-1/2 minutes

Links of Interest on Microwaving

To learn about the history of the microwave, check out The Southwest Museum of Engineering, Communication and Computation website's article called A Brief History of the Microwave Oven, by Carlton Gallawa, author of The Complete Microwave Oven Service Handbook.

To learn how the microwave works, check out this outstanding article also on the website of The Southwest Museum of Engineering, Communication and Computation, by Louis A. Bloomfield, Professor of Physics, author of How Things Work, The University of Virginia.